Friday, November 27, 2009

Mini Cherry Cheesecakes

I had some people over the other night to make Christmas cards and hang out and I decided to make one of my sister's favorite snacks. She absolutely loves these little pieces of yumminess and always makes herself sick by eating alot of them.

My aunt originally gave me this recipe years ago. I am honestly not sure where she got it originally but we have definitely made our share of them over the years. This super simple recipe makes about 40 cheesecakes so one batch makes enough for a small party...or one person if you are talking about my sister. :-)

I recommend that you put the cherries on the cheesecakes right out the oven and that you let them sit in the fridge for a couple of hours after they have cooled. They are definitely better cold rather than at room temp.

Mini Cherry Cheesecakes
2 - 8 oz blocks of cream cheese
1 cup of granulated sugar
2 eggs
1 tsp vanilla
Mini Nilla Wafers
Maraschino Cherries (stem removed and cut in half)

- Preheat your oven to 350
- In a large mixing bowl, cream the sugar and cream cheese together
- Add the eggs and vanilla and mix until blended well
- Line a mini muffin pan with mini muffin liners
- Place a mini Nilla Wafer in each liner
- Fill each liner with cream cheese mixture almost to the top
- Bake 15 - 18 minutes
- Top each cheesecake with a half of a cherry after they come out of the oven. Let cool and refridgerate.


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